Middle Eastern Tabbouleh Salad

Middle Eastern Tabbouleh Salad


Recipe ~ Debbie Elfassi, Benjamin, Israel

The name Tabbouleh is derived from the Arabic word for spice, tabil and the Hebrew word for seasoning, tivul. Originally from the mountains of Syria and Lebanon, tabbouleh has become one of the most popular salads throughout the Middle East and an Israeli favourite.


2 tomatoes, finely chopped
1 small to medium onion, finely chopped,
1 cucumber, finely chopped
Half a bunch of mint, chopped
Bunch of parsley,chopped
Half a cup of wheat groats or couscous
Salt and black pepper
Olive oil
Lemon juice or Apple cider vinegar
1 teaspoon white sugar


1. Cover groats or couscous with boiling water, leave aside a few minutes till softened.
2. Mix all the chopped ingredients together in a large bowl.
3. Add the groats or couscous.
4. Season to taste, add sugar and some olive oil and lemon juice.
5. Toss and serve immediately.

Bon Appetit!

Jaffa Fruit Salad

Jaffa Fruit Salad

IMG_4727 IMG_4690

Recipe ~ Debby Elfassy

A refreshing contrast to traditional fruit salad, this Jaffa delight combines citrus fruits with litchis, dates, raisins and almonds, marinated in sweet wine.


1 tin litchis, plus juice
2 Jaffa (pink) grapefruit, segmented
4 oranges, segmented
1 small tin mandarins slices
Half cup slivered dates
Half cup raisins or cranberries or both
Half cup slivered or chopped almonds
1 cup orange juice
2 tablespoons lemon juice
Quarter cup brown sugar
Quarter cup sweet red wine


  1. Put all ingredients, except the dates and almonds, together in a big bowl.
  2. Let stand at least an hour.
  3. The dates/almonds are sprinkled over the salad just before serving.
  4. Garnish the salad bowl or individual servers with mint sprigs and serve with vanilla ice cream.

Bon Appetit! B’teiavon!

Seven Species Salad – From Deuteronomy 8:8


Seven Species Salad – From Deuteronomy 8:8

~ Recipe: Michele Bartlett – Littleton, CO

The Seven Species Salad is inspired by Deuteronomy 8: 8, which describes Israel as “a land with wheat and barley, (grape) vines and fig trees, pomegranates, olive oil and (date) honey.”

I usually make this salad for Sukkot and Shavuot, and with many permutations, so there is no set recipe. It all depends on what I have on hand and what I can find at the market!

Salad dressing – olive oil, pomegranate juice or wine (instead of vinegar)

Ingredients – cooked barley; cooked wheat berries or croutons (or even slightly stale bread, cubed); grapes or raisins or both; olives; pomegranate arils; cut up dried dates and dried figs, or fresh figs if available.

Salt to taste.

Have fun and experiment!


Photo Credit – wikipedia.com